I've made them. There was broth left in the pan after I baked them, so the cutlets obviously didn't absorb all of it. The mistake I made was to over-crowd the pan (I cooked all cutlets in one pan, rather than dividing into two). That affected the texture of some of the cutlets. Otherwise, the recipe turned out okay, but not my favorite chickeny seitan.

I've made Bryanna's seitan loaf which is baked with broth in the oven. If I remember correctly, it absorbed some of the broth, but not all. I worried about that when I had to turn the loaf over halfway through the cooking time and I still had a lot of broth left. The cooked loaf was fine, though, so I guess it was okay. I saved the leftover broth and added it to some soup later.

jdfunks and I made these and they weren't the greatest. We admittedly added some things to the broth so it could have been our fault, but they took a lot longer than directed to cook, and we definitely had some broth leftover. It wasn't the firmest seitan, but perhaps that's the point. I usually prefer Bryanna's seitan recipes over most, so I'm keen to try them again.

Wow, I'm surprised to hear you guys weren't really that into this. It's my favorite seitan!Mine did not absorb all the liquid either, and, even when I've make a double batch/crowded the pans, I haven't had a problem. It does need to sit overnight to firm up, but I love the texture and that it's lighter than most other seitan recipes. I think the flavor is great, too.

Hi-- Bryanna here. Just wanted to say that cooking time may vary due to the size and depth of the pan and the temperature of your oven, which can vary wildly from what it is actually supposed to be. (I recommend an oven thermometer.) So just keep baking until most of the liquid is absorbed. Then, as with all seitan, it's best to cool these thoroughly before using in a recipe-- that firms up the texture. You can speed this up by placing them on cookie sheets in the freezer for a short time. Hope this helps!

Thanks for commenting. I did use them in the Serbian Seitan and Sauerkraut recipe and they worked well. For other purposes, I did like baking them a little in my toaster oven to firm them up a little bit more.

_________________You are all a disgrace to vegans. Go f*ck yourselves, especially linanil.